Breakfast Smoothie Recipe - Oatmeal Plus

Fall back into routine with this creative twist on your bowl of oatmeal! This smoothie takes your plain bowl of oatmeal and raises it to the next level with a healthy boost of protein, essential fatty acids, fiber, and greens, with a delicious sweet taste. Fresh or frozen raspberries boost the antioxidant level, to help you fight whatever the day brings.

• 1 scoop Vega One Natural or other protein powder
• 1 1/2 cups unsweetened almond milk
• 1 frozen banana
• 1/2 cup raw oats (or old-fashioned rolled oats)
• 1/2 cup frozen or fresh raspberries

Blend well and enjoy this fresh start to your day.

[Found at: http://myvega.com/news/2012/breakfast-smoothie-recipe-series?utm_source=bronto&utm_medium=email&utm_term=Image+-+Breakfast+Smoothie+Recipe+Series&utm_content=Sept+14+2012+-+Vega+News&utm_campaign=Sept+14+2012+-+Vega+News]

Recipe: Apple-scented Oatmeal and Buckwheat Porridge

[Modified From Whole Foods]

Serves 4-6

Ingredients

1 cup steel-cut oats
1/2 cup buckwheat groats
2 cups pure apple juice
2 cups water
1 cinnamon stick

Method

Put oats and groats into a medium pot and cook over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.

Carefully add hot juice mixture to oats and groats and return to the heat. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon, ladle into bowls and serve.

Nutrition

Per serving (about 10oz/283g-wt.): 210 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 43g total carbohydrate (4g dietary fiber, 15g sugar), 6g protein

Recipe: Best Vegan Omelet Ever

At least in my opinion that is. Sick of tofu scrambles, I decided to take the leap and try concocting a vegan omelet. And eventually, after much slaving away, Eureka!

I hope you enjoy this recipe as much as I do. Let me know what you think!

Makes: 16 small omelets

Preparation Time: 30 mins

Ingredients:

16 oz of firm tofu, mashed

1.5 c of chickpea flour

.5 c onion, chopped

2 T soy sauce

1-2 T tahini

2 T baking powder

1 c water

Pepper to taste

Any minced add-ins (parsley, peppers, chives, etc...)

Let’s Get Started:

First, stir the flour and tofu together. Then, add this mixture the remaining ingredients (minus your add-ins and). Blend until mostly smooth. Add more water if needed. What you are aiming for is like a slightly thick pancake batter.

Pour small circles on to a medium-hot non-stick griddle or pan. Add the add-ins on top. Let them cook undisturbed until the edges brown and the centers are somewhat firm. Then, delicately flip. This is why you don't want to make them too big, lest they crumble. Cook until the bottoms are browned also. Ta Da! You have yummy-ness.

RHUBARB-ORANGE JAM-FILLED MUFFINS

vegan – high fiber

makes 12 muffins

Ingredients

1 cups whole wheat pastry flour

2 cups oat bran
4 t baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water

1 1/4 cup soymilk
3 T unsweetened applesauce
3 T canola oil
6 T packed dark brown sugar + 2 stevia packets
½ cup walnuts, chopped

1/2 cup jam (in this case, rhubarb-orange conserve from a local Trappist monastery)

Preparation

1 - Preheat the oven to 425 degrees F.
2 - Mix together the first dry ingredients: bran, flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed/water, oil, applesauce, and sugar and soymilk.
4 - Stir mixtures together until blended. Fold in walnuts.
5 - Fill greased muffin tins halfway and then spoon roughly 1 teaspoon of jam in the middle. Gently top with batter and press against sides of tin, covering the jam completely. Bake for about 15-20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 215 calories

APPLE PECAN MUFFINS

vegan – high fiber

makes 12 muffins

Ingredients

2 cups whole wheat pastry flour
1 T baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water
1/2 cup unsweetened applesauce
4 T canola oil
¼ cup sugar
1 t vanilla extract
2 medium apples, peeled and chopped
½ cup pecans, chopped

Preparation

1 - Preheat the oven to 350 degrees F.
2 - Mix together the first dry ingredients: flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed, oil, applesauce, vanilla, and sugar.
4 - Stir mixtures together until blended. Fold in apples and half the pecans.
5 - Fill greased muffin tins and then top with remaining pecans. Bake for about 20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 200 calories; 9g total fat; 0mg cholesterol; 124mg sodium; 28g carbohydrates; 3g fiber; 6g sugar; 4g protein